Sundried tomato ketchup // Ketchup aux tomates séchées

21:43
Gaelle So
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Who said ketchup can't be tasty & healthy & homemade & simple & full of flavour, all at the same time? We all know that internationally famous red condiment, typically used to dip chips/fries, spread on burgers, as a dip for sausage rolls and meatpies (hello Aussies!)... I have to admit, I am not the biggest ketchup eater in the world. I actually have always preferred eating my chips/fries with mayo instead of ketchup (which seems to me mainly the case in continental Europe), but every now and then, I don't mind a touch of that sweet spiced tomato sauce to go with some foods. But rather than buying one from the shop (usually full of sugar -and/or GMO Corn syrup and unnecessary additives), it's very easy to make your own, using simple and healthy ingredients. It takes about 30 minutes altogether, and it keeps for a while in the fridge. Make a big batch, and give some to friends and family as a homemade edible gift!

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When I first started the blog, I shared with you a very simple -yet delicious- ketchup recipe. This recipe is slightly different, as I've added some sundried tomatoes, for a very unique flavour.This ketchup will take your next burger night to the next level!

Ingredients1 large tomato, chopped2 tbsp olive oil (or use oil from the sundried tomato jar)1 tbsp maple syrup2 heaped tbsp sundried tomatoes, finely chopped2 tbsp tomato paste1 tsp paprika1/2 tsp garlic powder1/2 tsp cayenne 1/4 tsp oregano1/2 tsp pepper1/4 tsp allspice1/4 tsp nutmeg1/4 tsp cinnamon1 tbsp balsamic vinegar1/2 tsp saltHeat the oil in a small saucepan. Fry the chopped tomato for 5 minutes on medium heat, stirring often. Add the maple syrup and sundried tomatoes, and cook for another 3 minutes. Add the rest of the ingredients, stir well, then turn the heat down, and let it simmer for about 15 to 20 minutes, until thickened. Stir every now and then so the sauce doesn't stick to the pot. Taste and add salt if needed. Blend the ketchup in a blender until smooth, and transfer to a glass jar. Let it cool down, then keep in the fridge.